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Blanch the Crab:

  • Crab, locally caught and live 1.5 kg
  • Water
  • Knorr Fish Stock Powder (6x1.1Kg) 100 g
  • Ice water 10 l

The Soup:

Garnish:

  1. Blanch the Crab:

    • Wash the crabs thoroughly in cold running water. Bring the water to the boil and dissolve the Knorr Fish Stock Powder into it.
    • Add in the crabs and boil for 4-6 min depending on the size.
    • Remove the crabs and place in the ice water to stop them from over cooking.
    • Crack open the crabs and separate the meat from the shells, discard the gills and digestive system found on the underside of the crab.
  2. The Soup:

    • Heat the clarified butter and sauté the onions and leftover crab shells.
    • Lower the heat, add the bezar spices, turmeric powder and dried lemon now stir till fragrant, be careful not burn.
    • Add in the Knorr Fish Stock Powder, Knorr Chicken Shawarma Marinade and water, bring to a simmer, cook for 15 minutes, add in the Knorr Lime Seasoning and remove the dried lemon.
    • Blend everything till smooth and then strain though a chinois.
    • Check the seasoning.
  3. Garnish:

    • Mix the Hellman’s Magic Mayonnaise with the turmeric and black pepper and put place into a side dish.
    • Take half the crab meat and bind together with some of the Hellman’s Magic Mayonnaise, also place that in one of the side dishes.
    • Serve with other condiments like pine nuts, chili paste and toasted bread.
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